Wednesday, September 21, 2011

Apple Cake

Hoo boy. This stuff is really awesome. I make this just about weekly because it is light and fresh-tasting, and my family loves it. It never lasts more than a day in this household. Serves about 12.

3 cups flour

1 1/2 cups cooking oil (any will do!)

1 cup white granulated sugar

1 cup brown sugar

2 eggs, beaten

1 tsp baking soda

1 tsp cinnamon

2 tsp vanilla

1/4 tsp salt

3 apples, peeled, cored and diced (4 if they are small)

1 tbsp powdered sugar (optional)

Preheat oven to 350F.

Take your flour and sift it, along with the salt and baking soda. Set that aside.

Now mix your eggs, white and brown sugar and oil in a big mixing bowl. Add in your cinnamon and vanilla. Then add your sifted flour in. Don't just dump it in though, do it in thirds, mixing in between. Remember to scrape the sides of the bowl to get all the bits incorporated. Just something to know: this batter is stiff! So if you are mixing this by hand, you are gonna have a hard time.

Get that all mixed together and fold in your apples. If it's kind of a brownish color, it's ok. It's from sitting around unpeeled for a little while. So just fold it into the batter and pour into a greased pan. I personally prefer to use a bundt pan for this cake, but a loaf pan or square pan will work too. Just a matter of preference.

Bake for about 45 minutes, then do the fork test, which is sticking a fork into the cake and if it comes out clean, your cake is done. Leave it in for 10 more minutes if it isn't done and test again.

Once done, loosen the sides with a butter knife and invert onto a cooling rack, like so.

It will take a few hours to cool completely. I like to top mine with some powdered sugar a.k.a. confectioner's sugar.

8 points a slice. So good and so yummy, I swear you'll just sit there and not stop till the cake is gone. Just can't stop eating it.